Tofu Puddings Make Deliciously Healthy Desserts
Creamy, rich, sweet puddings are such a decadent treat – decadent being the operative word. Wouldn’t it be nice if we could have our pudding and eat it, too, knowing that it’s not only delicious, but deliciously good for us? As with many things in life, where there’s a will – and tofu – there’s a way. Tofu can be easily blended into a smooth, creamy texture that’s pleasant to the palate, but there are a few things you should know in order to get great results every time. Here are a few tips:
Look for soft tofu to make puddings. Medium-firm will also work, but make sure you blend it thoroughly. For best results, blend it a little at a time, working with no more than 1/2 a pound per “blend.” Mashing or crumbling it a little before blending it helps the process along.
Tofu gets the smoothest in a blender, and next-smoothest in a food processor. You’ll need to scrape the sides of your appliance with a rubber spatula to make sure all the tofu and other ingredients get blended thoroughly, and to ensure your tofu is absolutely smooth and creamy, the way you want your pudding to be.
Here are a few recipes for tofu puddings (which also double as pie fillings for pre-baked shells) which all come in at well under 200 calories while providing around seven or either grams of protein per serving. They’re also vegan, and best of all – totally delicious!
Vanilla Pudding
*1 1/2 lbs. tofu
*1/4 cup oil (can be omitted for the extremely calorie conscious)
*1 cup Splenda
*1 Tbs. vanilla
*pinch of salt
*Blend the tofu in shifts until all is smooth and creamy. Place the blended tofu in a large mixing bowl and add the remaining ingredients, stirring well. Re-blend the tofu mixture, again in shifts. Pour into individual serving dishes or a baked pie shell and chill until set.
Chocolate Pudding
*1 1/2 lbs. tofu
*1 1/4 cups Splenda
*1/3 cup cocoa
*1/4 cup oil (can be omitted for the extremely calorie conscious)
*2 tsp. vanilla
*1/4 tsp. salt or soy sauce
Blend the tofu in shifts until all is smooth and creamy. Place the blended tofu in a large mixing bowl and add the remaining ingredients, stirring well. Re-blend the tofu mixture, again in shifts. Pour into individual serving dishes or a baked pie shell and chill until set.
Lemon Pudding
*1 lb. tofu
*1/4 cup oil (can be omitted for the extremely calorie conscious)
*2/3 cup Splenda
*1/8 tsp. salt
*6 Tbs. lemon juice
*1 tsp. vanilla
Blend the tofu in shifts until all is smooth and creamy. Place the blended tofu in a large mixing bowl and add the remaining ingredients, stirring well. Re-blend the tofu mixture, again in shifts. Pour into individual serving dishes or a baked pie shell and chill until set.
Strawberry Pudding
*1 1/2 cups tofu
*1 1/2 cups ripe strawberries
*1/2 cup Splenda
*1/4 cup oil (can be omitted for the extremely calorie conscious)
*1 Tbs. lemon juice
*1 tsp. vanilla
*pinch salt
Blend the tofu in shifts until all is smooth and creamy. Place the blended tofu in a large mixing bowl and add the remaining ingredients, stirring well. Re-blend the tofu mixture, again in shifts. Pour into individual serving dishes or a baked pie shell and chill overnight.
If you found this article helpful, check out my posts on sugar free desserts for diabetics and sugar free desserts recipes.
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